- 1 (9-inch) eggplant (about 3 inches wide; 1 1/4 lb)
- 1/4 lb ground pork (not lean)
- 2 tablespoons finely chopped scallion greens
- 1 teaspoon minced peeled fresh ginger
- 1 1/2 tablespoons soy sauce
- 1/4 teaspoon salt
- 3 to 4 cups peanut or vegetable oil for frying
- 1 cup all-purpose flour
- 1 large egg, lightly beaten
- 3/4 cup water
- Special equipment: a deep-fat thermometer
- Cut off 1 1/2 inches from bottom of eggplant and discard. Move knife 1/4 inch from cut side and cut almost but not all the way through eggplant (this is the pocket). Move knife 1/4 inch from pocket cut and cut slice free from eggplant. Make 7 more slices with pockets in same manner.
- Stir together pork, scallion, ginger, soy sauce, and salt in a bowl with a fork. Spread 1 tablespoon filling in each eggplant pocket.
- Heat 1/2 inch oil in a 10-inch heavy skillet over moderate heat until it registers 360°F on thermometer (see cooks' note, below).
- Meanwhile, whisk together flour, egg, and water in a bowl until batter is smooth. Dip 4 eggplant slices, 1 at a time, into batter, shaking off excess to leave a thin coating, and fry, turning over once, until eggplant is tender when pierced with a fork and batter is pale golden, 4 to 5 minutes total. Transfer to paper towels to drain. Return oil to 360°F, then coat and fry remaining 4 slices in same manner. Drain briefly on paper towels and serve immediately.